Summertime pleasure comes from the combination of blueberries and zucchini in this luscious quickbread cooked with Almond Breeze almondmilk.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 1 loaf |
Ingredients
- ¾ cup sugar
- ½ cup Almond Breeze Hint of Honey or Vanilla almondmilk
- ½ cup vegetable oil
- 2 eggs
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ¾ cups shredded zucchini, patted dry between paper towels
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350 degrees F and coat a loaf pan with nonstick cooking spray.
- Whisk together sugar, Almond Breeze, vegetable oil, and eggs in a large bowl. Stir together dry ingredients and stir lightly into Almond Breeze mixture. Fold in zucchini and blueberries.
- Spread into prepared pan and bake for 1 hour or until a toothpick inserted into the center comes out clean. Let cool in pan. This bread is best served the next day.
- Nutritional analysis per serving:
- Calories 340
- Total Fat 15g
- Cholesterol 55m
- Sodium 330
- Potassium 141mg
- Total Carbohydrate 46g
- Dietary Fiber 1g
- Sugars 22g
- Protein 6g
Reviews
I made this with a mixture of whole wheat and almond flour (sifted) and it was still incredibly moist, not heavy at all. Also used just 1/2 c. sugar and grated an apple, just because I had a bunch on hand ;-). My new favorite weekend brunch bead!
This was way too gooey. I made it gluten-free, using Bob’s Red Mill 1-to-1 baking flour. I added 1 tsp of xantham gum. I won’t be making this again. Oh, well.
Very good to use up zucchini, blueberry and almond milk at the same time. Used unsweetened vanilla almond milk, used 1/2 cup whole flour with 1 1/2 cups white four, cut the sugar to 1/2 cup. Added 1/2 tsp cinnamon and 1/4 tsp nutmeg to enhance the flavor a bit. Tasty
This is a really good quick bread! I substituted 1 cup of all-purpose flour for whole wheat flour, and used regular almond milk with 2 tsps of vanilla extract. I think this would also be good with the addition of some cinnamon, nutmeg, and either walnuts or almonds. Really good bread though, and not overly sweet. Definitely would make this again! I made mine in a 9×5″ loaf pan, and it was perfectly done in 60 minutes at 350.